Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis

Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A...
Vidal, Arnau; Bendicho, Jordi; Sanchis, Vicente; Ramos, Antonio J.; Marín, Sonia
2016-07-01 00:00:00
The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production and cooking was investigated. Initial mycotoxin concentration, boiling time and use of egg as ingredient were assayed as factors. DON was stable during kneading and drying, but a consistent reduction of DON (>40%) was observed in boiled spaghettis. According to our results, DON was transferred to broth, where it was not degraded, and boiling time determined the extent of the transfer. A DON leaching model was fitted to data with a high goodness of fit (r2=0.99). This model can be used for prediction of final DON concentration in cooked pasta, and a useful tool in risk assessment models. DON-3-glucoside is totally stable through the pasta making process; moreover DON-3-glucoside is slightly released from pasta components and it is leached to broth. Similarly, OTA is also stable during pasta making; however, it is scarcely transferred to broth during boiling. The presence of egg as ingredient did not affect the final mycotoxin concentration in pasta in any case.
http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.pngFood Research InternationalElsevierhttp://www.deepdyve.com/lp/elsevier/stability-and-kinetics-of-leaching-of-deoxynivalenol-deoxynivalenol-3-MLpL5DYwXh

Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis

Abstract

The stability of deoxynivalenol (DON), deoxynivalenol-3-glucoside (DON-3-glucoside) and ochratoxin A (OTA) during spaghetti production and cooking was investigated. Initial mycotoxin concentration, boiling time and use of egg as ingredient were assayed as factors. DON was stable during kneading and drying, but a consistent reduction of DON (>40%) was observed in boiled spaghettis. According to our results, DON was transferred to broth, where it was not degraded, and boiling time determined the extent of the transfer. A DON leaching model was fitted to data with a high goodness of fit (r2=0.99). This model can be used for prediction of final DON concentration in cooked pasta, and a useful tool in risk assessment models. DON-3-glucoside is totally stable through the pasta making process; moreover DON-3-glucoside is slightly released from pasta components and it is leached to broth. Similarly, OTA is also stable during pasta making; however, it is scarcely transferred to broth during boiling. The presence of egg as ingredient did not affect the final mycotoxin concentration in pasta in any case.

Journal

Food Research International
– Elsevier

Published: Jul 1, 2016

Recommended Articles

Loading...

References

Direct crystallization of lysozyme from egg white and some crystalline salts of lysozyme

Alderton, G.; Fevold, H.L.

High levels of ochratoxin A in licorice and derived products

Ariño, A.; Herrera, M.; Estopañan, G.; Juan, T.

Occurrence of deoxynivalenol and its 3-β-d-glucoside in wheat and maize